Lemon Parmesan Zucchini Noodles
A crisp, lemony side dish to make during zucchini season
Ingredients
- 2 medium zucchini peeled and ends cut off
- 2 medium yellow summer squash peeled and ends cut off
- 1 medium sweet potato peeled and ends cut off
- 1/2 cup fresh basil leaves
Dressing
- 1/2 cup fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup good quality grated parmesan cheese
- 3 tablespoons white wine vinegar
- 1/4 teaspoon garlic powder
- kosher salt and fresh ground pepper to taste
Instructions
- With a Spiralizer, julienne peeler or mandolin fitted with the julienne slicing blade, slice zucchini, summer squash and sweet potato into thin "noodles". Toss all vegetables in a large mixing bowl.
- Slice basil into thin slices (chiffonade) and add to the vegetables.
- In a measuring cup or small bowl, whisk together lemon juice and olive oil. Add parmesan cheese and whisk to combine. Add white wine vinegar and garlic powder.
- Add salt and pepper to taste.
- Pour dressing over noodles, and lightly toss to combine.
- Refrigerate for about 15-30 minutes to let flavors blend, and serve.
Notes
This is best served the same day. The vegetables will soften if you store it overnight.
Nutrition
Serving: 0gCalories: 175kcalCarbohydrates: 14gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 7mgSodium: 174mgPotassium: 515mgFiber: 3gSugar: 5gVitamin A: 5784IUVitamin C: 32mgCalcium: 111mgIron: 1mg
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